Chicken 65 is a spicy, deep-fried starter snack, appetizer, or a full meal served with any delicacy. Cubes of crispy crunchy chicken-65 packed with robust south Indian flavours. See my tips on how to make the marinade, how to get that extra crispy outer layer, etc!
Definitely spicy, but also full of strong flavours. The chicken is crunchy on the outside and succulent on the inside. The marinade makes sure each bite of chicken is a party in the mouth! Curry Leaves add that fresh herby fragrance that I LOVE. You can’t skip on those!
That extra crispy outer layer is why fried chicken is a bestseller on most menus. It's so addictive and that's why it's important to get it right. I've used a mixture of rice flour and corn flour to coat the marinated chicken pieces. The chicken pieces should be coated well. However, if this layer is too thick, it'll get soggy after deep-frying. Watch the video to see how it's done!
Ginger garlic paste
Red chili powder
As per taste
Wash clean chicken in water.
In a mixing bowl will prepare a thin batter with red chili powder, turmeric powder, salt, ginger garlic paste and lemon juice.
Coat the chicken in batter.
Allow it to marinade for 2 hrs or overnight.
In a heavy bottomed kadai pour oil and allow it to heat.
Before frying coat the chicken with rice flour and besan flour.
Drop the chicken pieces in hot oil with few curry leaves to give a herby fragrance and fry for 2-3 minutes or till bright color pops up.
Serve as a starter.
Since the pieces of chicken are small, they cook quickly. So make sure that you don't over-fry them
Gently massage the marinade onto the chicken pieces
The flour and cornflour coating should be done just before frying to get that crispy layer
Most restaurants add red food color to get that bright red chicken. But as always, we like to keep it natural, so we used Kashmiri red chilli powder
Don't skimp on the curry leaves! It's what makes the chicken so yummy!
The longer the chicken is marinated for, the better the flavours. Ideally, it should sit in the refrigerator overnight or for 24 hours. If you're in a hurry, marinate for at least 2 hours.